To Make the Batter:

1. Set your oven to a true 325°F.  An oven thermometer is extremely useful here, since most ovens will not reach 325°F when set to 325°F.
2. Zest and juice three medium lemons (or four small lemons).  Separate the zest from the juice in two small bowls.
3. Combine the sour cream and 63 g of lemon juice in a small bowl and set aside.
4. In another medium bowl, combine the granulated sugar, 1 tbsp of the lemon zest, and vanilla beans (if using). Scrunch the lemon zest into the granulated sugar to release the citrus oils and combine the vanilla beans. (Alternatively, you can place the sugar, vanilla beans, and lemon zest in a deli cup and shake shake shake!)  Once done, set aside.
5. Sift together the all-purpose flour, kosher salt, and baking soda in a medium bowl.  Set aside.
6. Add the room-temperature butter to the bowl of your stand mixer or a large mixing bowl.  Mix with a hand mixer or stand mixer until the butter is completely smooth. Add the ricotta cheese and blend just until combined and the fats are smooth. Add the infused granulated sugar and cream until the mixture is light and fluffy. *note: the butter and sugar will not be as firm as an all-butter mixture, but you are on the right track!
7. Add the eggs, one at a time, mixing each egg until completely incorporated into the mixture.  Scrape the sides and bowl as needed to ensure even mixing.
8. If using vanilla extract, add the vanilla and mix thoroughly. (If using vanilla beans, you don’t need to do this step)
9. Add half of the flour mixture and mix until just combined.
10. Add all of the sour cream/lemon juice mixture and mix until just combined.
11. Add the second half of the flour mixture and mix until just combined.
12. In a small bowl, add the blueberries and two tablespoons of flour.  Stir to coat the blueberries, then place the blueberries into a fine metal strainer and shake over an empty bowl to remove the excess flour. Fold into the batter carefully, to avoid breaking the berries.
13. Prepare your bundt pan as your normally would (I use the butter/flour method, and you can see how to do that right here!).
14. Add the batter to the pan.
15. Bake for 70-80 minutes, or until an instant-read thermometer reads 210°F-215°F.  Note: This one takes a little longer to bake because of the fresh berries, so make sure to account for that when you’re prepping!
16. Remove from the oven and place on a cooling rack, in its pan, for ten minutes.  Place a piece of parchment paper under the cooling rack!
17. After ten minutes, invert the cake onto the cooling rack.

To Make the Vanilla Simple Syrup:

1. Add sugar, salt, and water to a small saucepan.  Bring to a boil and reduce to a simmer.  Remove from the heat as soon as the sugar and salt are completely dissolved.
2. Add pure vanilla extract and stir to combine.
3. Allow the cake to cool in its pan for ten minutes, then invert and place on top of a cooling rack.  Brush simple syrup on the cake and allow to cool completely.

To Make the Blueberry Glaze:

1. Add the confectioner’s sugar, fine sea salt, 1.5 tablespoons of whole milk, blueberry sauce, and vanilla extract to the bowl.  Mix with a small whisk until smooth. If necessary, add up to 1 more tbsp of whole milk or lemon juice, 1 tsp at a time. The final glaze should have the consistency of thick honey.
2. Use a spouted measuring cup or spoon to add the glaze to the completely cooled cake.
3. Enjoy!